In this post we introduce the Kaibosh food rescue service which is the first of its kind in New Zealand. We also share a frugal a seasonal recipe called Green Mish-Mash Soup, a favourite from the Kaibosh team.
Kaibosh food rescue service
Working seven days a week, Kaibosh rescues 10,000kg of quality surplus food (the equivalent of 35,000 meals) each month, distributing it to community groups that support people in need. As well as helping the community, this also helps the environment by making a 7,785kg reduction in greenhouse gas emissions each month.
By bringing together 32 community groups, 28 regular food donors and over 85 dedicated volunteers, Kaibosh connects this food with those who need it most. They provide their service at no cost to community groups or food donors.
Kaibosh takes a practical and common-sense approach to food rescue. Their small staff team is joined by a large group of volunteers who regularly sort and allocate the rescued food.
Food is collected on daily pick-up runs across Greater Wellington in the Kaibosh chiller truck. Back at Kaibosh’s central city headquarters, the food is weighed, sorted for quality and allocated to community groups. It’s then safely stored overnight before being picked up the next morning by representatives from each group.
Careful record keeping means Kaibosh can provide community groups with the right types and amounts of food for their needs, as well as making sure that the majority of the food they rescue is healthy and nutritious. Any food that’s no longer good for use is passed on to Black Sheep Animal Sanctuary or composted.
To find out more about Kaibosh, visit www.kaibosh.org.nz.
Noush from Kaibosh says “whether or not you’re trying to cut down your sugar intake, this soup – Cheesy Green Mish-Mash Soup (from Sarah Wilson’s book ‘I Quit Sugar’) is one of the easiest and healthiest recipes I know. None of the ingredients even need to be chopped up carefully – as long as they’re in smallish chunks all will be well.”
In the Kaibosh spirit, it’s an excellent way of using up any green vegetables that are going a bit wilty in your fridge, as well as using every part of each vegetable – stalks and leaves included. It also freezes really well, so make extra!
Mummy to three small boys
- 1 onion, roughly chopped
- 2 cloves garlic, chopped 3 tablespoons coconut oil, ghee or butter
- 6 cups roughly chopped green vegetables (zucchini / courgettes, broccoli, celery – whatever you have)
- 1 litre vegetable or chicken stock
- 1 cup rocket or watercress (optional)
- 1 cup roughly chopped coriander, basil or flat-leaf parsley
- Pinch of salt
- Juice of 1 lemon
- ½ cup crumbled sharp cheddar
- In a large saucepan, sauté the onion and garlic in the oil, ghee or butter.
- Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil.
- Reduce the heat and simmer for 10-15 minutes.
- Stir in the rocket, herbs and salt.
- Turn off the heat and puree until smooth using a stick blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese.
- Serve hot.